Chili

UPDATED 2020 I've never been keen on chili and have searched high and low for a great recipe. Wala! My family LOVES this one. Instructions are for slow cooker or Instant Pot, but it could be made in a soup pot, as well, simmered with lid on for 5 hours. Perfect with cornbread. Serves 8-10.

Chili

2 tsp olive oil
2 lbs ground beef
1 onion, finely diced
3 cloves garlic, minced
1-4 oz can chopped green chilies
2-15 oz can crushed tomatoes
3-8 oz can tomato sauce
3/4 c beef broth, or 3/4 c water w/3/4 tsp beef bouillon
1 tsp chili powder
1 Tbsp ground cumin
2 tsp smoked paprika
2 tsp cocoa powder
1 tsp sugar
1 1/2 tsp salt
3/4 tsp pepper
1-15 oz can kidney beans, drained and rinsed
2-15 oz cans pinto beans, drained and rinsed

Optional toppings (I have to use them all, so good):
dollop sour cream
shredded cheese
tortilla chips

SLOW COOKER:
1. Heat oil in large skillet. Cook ground beef in oil until no longer pink. Add onion and cook 3 minutes more, or until onions are softened.
2. Mix beef and onion mixture with remaining ingredients in slow cooker. Cover and cook 5-6 hours on high or 6-8 hours on low. Serve warm with desired toppings.
INSTANT POT:
1. Turn Instant Pot to "Saute," then select More until its at hottest temperature. Add oil; once heated, cook meat until browned. Add onion until translucent, about 3 minutes.
2. Add remaining ingredients to Instant Pot; stir. Press "Chili/Beans" setting and secure lid. Cook 20 minutes. Release pressure manually or let release naturally. Serve warm with desired toppings.